Friday, December 28, 2007

Starting the Rotation Diet

Going on a rotation diet sounded too complicated when I was first diagnosed with food intolerances several years ago. I was barely listening when the naturopath told me that people with multiple food allergies need to rotate foods on a four-day schedule to avoid developing new intolerances. I was too busy mourning the loss of cinnamon rolls, ice cream and omelets, some of my favorite foods. I didn’t want to hear about this complicated plan where I would have to eat compatible foods. Well, guess what? I didn’t listen, and now I have additional foods to avoid.

My goal is to share my experiences as I learn to eat following a rotation diet. The goal of a rotation diet is to reduce your exposure to the same foods because this may increase food sensitivities. I am following a four-day rotation diet where compatible foods are divided into four days by food families. The idea is not to consume the samefood more than once every four days and no foods of the same family more than once every two days.

The theory behind the rotation plan is that all foods are either plant or animal-based, and divided into families according to their origin. With some food groups, in certain individuals, an adverse reaction to one member of a family may result in a similar reaction to other members of the same group. For instance, someone with peanut allergy is likely to be or become allergic to other legumes, such as soybeans or peas.

In a heavy saucepan, heat oil. Add kasha and toast for several minutes.Add water, apple juice, spices, diced apple, raisins and nuts. (Raisins and nuts can be reserved for topping.) Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.Remove from heat and let sit for 5 minutes. Serve hot. Top with milk, brown sugar, raisins, seeds or nuts, if desired.

Indian Turkey Burgers with Sweet Potato Chips for Lunch or Dinner

For the potato chips:Get the potato chips started before working on the burgers.Peel 2 sweet potatoes and cut thinly with a Mandolin slicer. Place in a bowl and toss with 2 tbs. of allowed oil, black pepper and salt. Spread the chips on an oiled baking sheet. Bake until crispy at 450 degrees F (approximately 20-30 minutes).

For the turkey burgers:

While the potato chips are baking, mix well in a large bowl these ingredients:

Chef Pumpkin

About Me

The range of recipes in my blog reflects my journey to find solutions to health challenges. In earlier recipe posts, you will find gluten-free, baked goods, breads and treats. Later, you will discover anti-candida diet (ACD) recipes. The blog is a "living document" of my quest to find out why I have experienced chronic stomach and sinus problems. The first leg of my search led me to a rotation diet as I dealt with a pattern of increased food sensitivities and allergies. I abandoned that food regimen when I experienced minimal improvement. After numerous antibiotic prescriptions proved ineffective in combating sinus infections, I faced two choices: sinus surgery or increasing the search for the real culprits. I discovered I had an over-growth of candida, a fungus-like bacteria, that when left unchecked, causes numerous health problems. Recent blog entries detail how I cope with my sensitivity to carbohydrates, the food of choice for candida. I continue to prepare foods without gluten, eggs, dairy and most nuts. However, I am able to eat a wider range of foods, as long as they're low glycemic. I also have hypothyroidism, which means I have to limit my intake of soy.